| Display title | Chloride |
| Default sort key | Chloride |
| Page length (in bytes) | 8,970 |
| Namespace ID | 0 |
| Page ID | 283 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
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| Page creator | Adam (talk | contribs) |
| Date of page creation | 05:14, 6 July 2020 |
| Latest editor | Adam (talk | contribs) |
| Date of latest edit | 07:50, 6 May 2024 |
| Total number of edits | 40 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 28 |
| Recent number of distinct authors | 1 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Chloride in brewing: sources, effects, and ideal level |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Chloride ions, natually found in brewing water and extracted from malt during mashing, become part of the mineral profile of beer. In beer, chloride ions help to accentuate the malt sweetness, improve the palate fullness, and rounded the flavor profile. The recommended level of chloride in brewing water is 0 to 250 ppm (mg/L), and higher levels can cause a salty taste or other negative effects. |
